Cauliflower Parsnip Puree Recipes
CAULIFLOWER & PARSNIP PUREE
This is a very tasty replacement for mashed potatoes. My boyfriend was absolutely shocked when I told him what the ingredients were and then he asked for seconds. He even commented that he guessed that giving up mashed potatoes would be ok with him if he could have this instead. Oh, did I mention that he's a meat & potato man from Texas? High praise, indeed.
Provided by Chef Emstar
Categories Cauliflower
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
- Boil for 10mins and add the cauliflower.
- Cook for 10 more minutes.
- In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
- Drain the cauliflower and parsnips and put into a blender.
- Add the onion and garlic, remaining butter, horseradish and milk to the blender.
- Puree until smooth. If it's too thick add a bit more milk.
- Season with salt and pepper.
- If it needs more zip add a bit more horseradish.
CREAMY CAULIFLOWER AND PARSNIP SOUP
The addition of rice to the mix here gives the soup its silky smooth texture once pureed. This can be made up to 2 weeks ahead and frozen.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes.
- Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.)
- Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like.
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- Peel the parsnips and slice them into 1/4 – 1/2 inch thick pieces. I usually chop the larger, thicker ends of the parsnips in half through the core before slicing them. If the inner cores are especially tough, you can quarter the parsnips and then cut out and discard the cores completely.Bring a large pan of salted water to the boil, then add the parsnips. Reduce the heat enough to keep the water at an even light boil, then cook the parsnips for about 7 – 8 minutes.
- While the parsnips are getting a head start, chop the cauliflower into evenly sized florets. Add the florets to the parsnips and bring back to a boil. Cook until the cauliflower is fork tender, about another 8 – 10 minutes.
- Carefully tip the cooked vegetables into a colander and let them drain completely. Let the drained vegetables sit in the colander until the vegetables almost completely stop giving off steam, about 15 minutes. Letting the steam evaporate off makes for a creamier mash, letting the steam escape instead of blending it right into the vegetables like you would usually do, which creates a soggier, more waterlogged mash. Don’t skip this step, it makes a big difference!
- While the vegetables are cooling, warm the butter or oil of choice in a small saucepan over low medium heat. Add the minced garlic and cook, stirring often, until the garlic is aromatic but doesn’t start to brown, about a minute or two. Remove the garlic butter mixture from the heat.
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